Spicy Sage and Olive Hash Browns


  • 3 cups frozen shredded hash brown potatoes
  • 4 ounces onion, chopped
  • 1 cup California Black Ripe Olives, sliced
  • 1/4 cup parsley, chopped
  • 2 tablespoons sage, minced
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons olive oil


1. Combine potatoes, onions and California Ripe Olives in a large mixing bowl. Season with 2 tablespoons of parsley, sage, salt and red pepper flakes and set aside.

2. Heat oil in a large sauté pan or on a well-seasoned griddle over medium-high heat. Pour potato mixture into the pan in one even layer, and allow to cook undisturbed for 5-7 minutes. Turn potatoes and cook for 3-5 more minutes until golden and crispy.

3. Sprinkle with remaining parsley just before serving.

Serving suggestion: Serve with scrambled eggs.